Andhra Chicken Pulao Recipe – How to make Chicken Pulao

Andhra Chicken Pulao
Andhra Chicken Pulao

                 My today’s Andhra Chicken Pulao is a typical one that is cooked in the regions of Vijaywada  in Andhra Pradesh, which I learnt from elders in my family. Needs no yogurt, no nut paste, and no masala powder and is just very simple as simple as the Cashew pulao recipe | Andhra style.This pulao gets the color from mint leaves and no chili powder is used. I have used a jumbo pinch of clove and cinnamon powder as my kids have cold, so the rice looks darker. but that is not needed and has not been mentioned in the ingredient list.  If you have any chicken bones that are left after preparing a boneless chicken recipe, you can very well use it here. It adds taste to the pulao. The best time to cook this would be when you have no time to cook a biryani or you do not want to eat too much of spiced foods or you have young kids at home who do not enjoy biryani. 
               As the chicken is precooked (fried) before adding it to the rice, there is no chance of failing to make the pulao right.
300 gms chicken (can increase to 400 gms) ( can add any bones that are left over after making boneless chicken recipe)
1 cup of aged long grain rice
1 ½ cups of water ( if needed increase 2 tbsps to sprinkle at the end)
fistful of finely chopped mint
3 to 4 tbsps oil
Dry spices
1 bay leaf
¼ tsp shahi jeera
few pepper corn
6 green cardamoms
2 to 3 inch cinnamon stick
8 cloves
2 small strands of mace (javithri)
1 tbsp lemon juice
1/8 tsp turmeric
Salt to taste
Grind to smooth and mix with lemon, turmeric and salt and marinate
1 big onion
1 green chili
1 “ginger piece
3 to 4 garlic cloves
1.   Marinate the chicken for atleast 20 mins with the marination ingredients
2.   Soak rice for 10 mins, drain water completely and set aside
3.   Bring 1 ½ cups of water to boil, add little salt to this. we already added to the chicken so add little. meanwhile proceed with next step

4.   Heat a deep  nonstick pan with 3 tbsps oil, remove the marination from the chicken pieces and set aside
5.   Add these chicken pieces to the hot oil and fry on high to get a golden color, be quick in sauting else they can get burnt.  Reduce the flame to medium and fry till they are half cooked. Takes around 5 mins. set these pieces aside


6.   Heat a  pan, add 1 tbsp oil, sauté the dry spices for a min
7.   Add the onion paste  and fry for 2 to 3 mins , when you begin to get an aroma, add the mint leaves and sauté for a min
8.   Add drained  rice to this and fry on a high flame till the rice becomes crunchy, add the chicken and continue to fry for few more mins around 3 to 4 mins.

9.   Make sure that the water is very hot & boling, pour this to the rice, mix well

10.                Cook till all the water evaporates on a medium flame.

11.                Make sure there is no water left in the rice. Simmer the flame to very low. Close it with a tight lid and cook for 5 to 7 mins or until rice is done.  If you are using a pressure pan, you can put on the weight and let it cook for 5 mins, do not let the cooker to whistle. if the rice is undercooked, you can sprinkle some warm water and cook with the lid closed
andhra chicken pulav
andhra chicken pulav

1. I use a heavy bottom pressure pan to prepare this, and used the same one to fry the chicken as well to make the pulao. the pulao smells great with the burnt onion paste, however if you are new to cooking I suggest you use a nonstick pan for frying the chicken.
2. As you can see in the pic, I have used a jumbo pinch of clove,cinnamon powder as my kids had cold. This is not needed


  1. says

    This is the third time am seeing chicken pulao, everyone have their own style..Such a beautiful and flavourful pulao Swasthi.